¼ cup (60 ml) vegetable oil

1 can (19 oz/540 ml) chickpeas, rinsed, drained and patted dry

2 tsp brown sugar

1 tsp smoked paprika

½ tsp garlic powder

½ tsp ground turmeric

½ tsp salt

In a large skillet over medium-low heat, heat the oil. Add the chickpeas and cook for 35 minutes, stirring regularly. Watch out for splattering.

Meanwhile, in a large bowl, combine the brown sugar, spices and salt.

Once the chickpeas are crispy, drain on a plate lined with two layers of paper towel. Add to the bowl of spices and toss well to coat. Serve immediately.

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